Adding Kombu to Curry

I'm fiddling around with my current curry recipes, and I was wondering if there was a good way to use kombu in them? I know that kombu is highly nutritious, and contains a natural form of MSG that gives food a nice umami flavor, but I'm not sure if there's a way to incorporate it into curry specifically. Maybe if I soaked the kombu strips in water and used it instead of chicken broth?